1 T. Olive oil
1 T. Butter 2 cloves garlic crushed
Salt and Pepper to taste
1 pound white mushrooms,
    medium to large
5-6 oz. pound imitation crab, diced
2 T bread crumbs or finely ground
    cracker crumbs 1-1 ½ c. grated
Monterey Jack Cheese

Preheat the oven to Broil at 400 degrees. Wash the mushrooms, trimming the ends as needed. Gently pull and/or twist the stems out of the button part of the mushroom, being careful not to crack the button part of the mushroom. This should leave a little hole in each of the mushrooms. Dice all of the remaining stems.

In a large sauté pan, add the olive oil and melt the butter, adding the crushed garlic to it and cooking for another minute. Then add the diced mushrooms and cook until almost tender. At this point, most of the liquid created by the mushroom pieces should have evaporated.

Add the diced imitation or fresh crab and sauté for about thirty seconds and then add the bread crumbs. This will absorb some of the liquid. Salt and pepper to test. This mixture is now ready to use as stuffing.

Place the mushroom caps close together in a glass or metal pan that may be used under the broiler. Fill each of the caps with some of the stuffing mixture. Top all of the mushrooms with cheese. Place under the broiler and cook for approximately 8-10 minutes. The cheese should be a golden brown.

Cooking time will vary depending on the closeness to the broiler and the size of the mushrooms. Check the mushrooms frequently for doneness and to make sure that they are not overdone. Serve hot.

Cracked Pepper-Nut Crackers

In a food processor, pulse the flour with 1/2 cup of the nuts, the salt and pepper until the nuts are finely chopped.  Add the butter and process until the mixture resembles fine meal.  Add the water and process until the dough comes together.  Shape the dough into an 8-inch log, wrap in plastic wrap and refrigerate until firm.

Preheat the oven to 375 degrees.  Line 2 baking sheets with parchment or wax paper.  Finely chop the remaining 1/4 cup of macadamia nuts and mix with the Parmesan cheese.  Cut the log into scant 1/4-inch-thick slices and arrange them on the prepared baking sheets.  Brush the slices with the egg wash and sprinkle with the Parmesan mixture.  Bake the crackers for about 17 minutes, or until golden brown.  Let cool on the baking sheets.  Transfer the crackers to a large plate and serve.

Make Ahead:  The crackers can be kept in an airtight container for 3 days or frozen for up to 1 month.

Makes about 3 dozen crackers.

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